Baqashka baaliga ah ee bakeeriga (ama banitsa) ayaa sidoo kale loo yaqaan tikvenik waana nooc macmacaan ah ee jiiska jiiska ee banitzi oo lagu sameeyey cajiinka dufan iyo bacaha cusub ama qasacadeysan. Cuntada kale ee macaan waxaa ka mid ah tufaax iyo walnut. Tani waa macmacaan caan ah oo la adeegsaday qaxwo xoog leh oo Turkish ah.
Halkan riix halkan si aad u aragto sawir wayn oo ah bocorka.
Waxa aad u Baahantahay
- 1 (2-rodol) bocoro digir ah, diiray oo la shiilay, ama 1 (1-rodol) bocorka bocorka
- 4 wiqiyadood (1 stick) subagga iyo 1 koob (2 sticks) subagga dhalaalay
- 1 koob oo sonkor ah
- 1 koob oo qasacadaysan
- 1/2 qaado shinbir ah
- 16 xabbo oo cajiinka lagu duubo, dhalaalay
Sida loo sameeyo
- Bocorka diirka. Gali 4 wiqiyadood oo saliid ah digsi weyn oo ku dar bocorka iyo sonkorta, karinta ilaa bocorku yahay mid jilicsan. Isku qabow oo dar miro iyo qorfe.
- Haddii aad isticmaasho boco qasacadaysan, u wareeji baaquli kuna dar sonkorta, walnuts, iyo qorfe, si fiican isku qas.
- Kuleylka kuleylka ilaa 400 darajo. Ku calaamadee hal sac warqad cajiinka ah oo badhkeed si ay u cabbirto 12 inji ilaa 8 inji. Si fudud u caday ilkaha dhalaalaya.
- Kala soocida 1/2-inji oo dherer ah oo buuxinaya shaashadda 12-inch haddii aad rabto "S" -sheegeed, ama qiyaasta 8-inji ee lakabka duubka ah iyo 1/4 inch oo ka fog geesaha. Isku laab hoose dhinaca geeska, ka dibna dhinacyada ka dibna iska wareeji naftaada ilaa aad ka hesho silsilad dhagan. Si fudud u cadaydo subag badan.
- Ku celi adigana ku hartay 15 warqadood oo cajiinka filo . Dhaleecooyinka muddada dheer ee qaababka "S" ama ka tago silsiladaha gaaban sida ay tahay oo ku dheji godad xoqan. Dubo ilaa 20 daqiiqo ama ilaa bunka dahabka ah iyo cagaarka. U diirimaad heer kulka ama heerkulka qolka.